Kerry Beal

Could be a stamp - might be a stencil.

@Pastrypastmidnight is Jessica I believe.

Pop the blossoms in some ethanol to make an extract!

Here is another eG topic on sugar panning

70-80% solids - I don't know if that's a much a temperature thing or a add 70 -80% solids to water and bring to a boil. Note in this article that a more dilute syrup is used at the end to smooth which she didn't do - as I recall it's just a matter of taking the existing syrup - adding a bit more water and applying that. Dragees Here's my dextrose panning instructions - Dextrose Panning 2200 grams dextrose monohydrate 300 grams water 4500 grams centers 80% solids - bring water and dextrose just to a boil to the 4500 grams of centres wet surface just enough - then charge with 150 grams of dry dextrose add second charge of syrup when surface appears to be drying - don’t let it get dusty continue until you use up about 2/3 of your syrup - to the remainder add colour (make sure your colour contains no sucrose) - add 5% water to the remaining syrup and use to smooth

35-37 º C. Do you have access to dry ice?

I use either a heat gun or a hair dryer. Warm just a strip of the drum -keep the cooling going in the centers. untempered always

It's a dance you do when coating - you heat carefully (and slowly) the outside of the pan in strips from front to back. This melts the chocolate on the pan which then coats the product. The dance is between heating the outside, cooling the inside. You will have a gloriously clean pan when you are done.

Got myself a bunch of these 'swedish dishcloths' the other day. I picked up one at the gift show a few years back and have been using it in the chocolate room. It drys between uses, never smells and does a wonderful job of cleaning molds. review

You are not wrong - it’s just more dilute

Just make it without the glucose

For me it's the grape jelly smell of pseudomonas

Hubby built me three UV sterilizers at the onset of Covid - one went to the isolation center to sterilize N95 masks, face shield etc. The other to one of the clinics. Perhaps it's time to bring them home for chocolate - however I haven't had a moldy ganache for a long time (it would be really bad form since I'm the shelf life tutor for Ecole Chocolat).

That was always in the cupboard growing up.

Find a copy of our own @Chocolot's book Candymaking to learn about fondant. My strawberry recipe - Strawberry Center 160 grams strawberry puree 15 grams freeze-dried strawberry powder 6 grams shredded freeze dried strawberries pinch citric acid 1 teaspoon strawberry compound 150 grams fondant 285 grams white chocolate melted and cooled 25 grams butter 2 tsp booze DIRECTIONS mix fondant and room temp butter in food processor, add melted white choclate, puree and flavouring.

Using the potato water in the gravy. And I've peeled those potatoes with a paring knife! I recall attending the Heartland Gathering in Kansas City - I think it was @edsel who was making the retrograde potatoes that were all the rage at the time - peeling wasn't happening fast enough with a peeler. I think it was at least a 5 kg bag I peeled in a couple of minutes with my paring knife - of course the waste was horrifying! Totally off topic but I ran across this in the report when I was trying to find something about the potatoes and it touched me - @jgm posted this when describing her discussion with the reporter from the Kansas City Star who spent the weekend with us - "When talking to them, I found myself struggling to find words when trying to describe how eGulleters tend to develop a fondness, respect, and attachment to each other, despite the fact most of us have never met. I tried - and didn't really succeed - to describe what it's like to belong to this group, and how on fortunately rare occasions that we lose a member and find ourselves grieving deeply for someone we've never laid eyes on. We share each others' joys, failures, and accomplishments, and we get to know each other in ways that people in other online communities often don't. We learn from each other, challenge each other, and share the misery of various culinary disasters and frustrations. But I just couldn't find a way to describe how all this really works. I guess what it boils down to, is that eGullet isn't about food. It's about people who love food. We understand that food is more than fuel for the body; it's also nourishment for the soul, and we connect with each other on that level. I probably should just leave it at that. Jenny"

Yup - a ganache hides the strong fruit flavor. Try a buttercream - mixture of fondant and cooked down puree, some white chocolate, citric acid, butter and bit of booze.

"Did you hear about the couple that had been married so long they were on their second bottle of Tabasco sauce?" was how I heard it.

What are the results you wanted?

So - 90 minutes didn't do it - another 30 at 325º F didn't quite do it - so 30 min in the instant pot the next day did! I think 20 min would have been perfect - a couple of them were mushy.

Blast from the past - saw this recipe from Serious Eats and decided I needed to try it. Dug into he cupboard and found some RG Corona beans 'best before 2018'. They are in the oven now. I'll let you know how they work out.

Saw that in the newsletter - added it to my list of things I wanted to try. What's Avacream?

Welcome Jeannie. I'm reminded of the spray booth we set up at the first eGullet chocolate workshop - overhead hood, plastic, covered the gas stove with with a big board. spray booth

Love the Kringle! Miss the Kringle!

Welcome Dom. Before you start give some thought to what quantities you want to put in the each container in the freezer - you might want to put a certain number of each flavor together - giving some thought to how many you might need when you thaw. So if you were to freeze 100 pieces of lavender ganache but will be getting an order for 10 boxes each containing 1 piece of lavender - you might want to figure out he logistics of not having to thaw 100 pieces and find a use for them at once. So perhaps putting together a container with 10 pieces each of 6 bonbons - so you can make 10 boxes of 6 when you thaw. Package in layers with as little dead air space as possible in an airtight container - I like the lock-lock containers. Some folks go 1 day in fridge first - but I go straight to freezer (temp -18ºC or lower is ideal). When I am removing from the freezer - I remove the entire container - and pop it straight into the 4º C fridge for 24 hours. Then to room temperature for 24 hours before opening the airtight container. This is all in aid of preventing condensation forming on the surface of the bonbons. The condensation will form on the outside of the airtight container only. If you open them too soon and condensation forms on the surface of the bonbon - sugar will migrate out of the chocolate into the water and when the water evaporates you will be left with sugar bloom on the surface. Do a test on each of your bonbon flavors to see how they react to freezing. Some flavors get lost in the freezing process and so should be boosted before freezing - others actually heighten in the freezer (I'm thinking about you hot chilis) making them rather unpleasant after freezing.